Hi there, I am new to this site, but hope you can help me!
I have been asked to make a couple of cakes for Valentines. They are both chocolate sponge cakes and will be covered in fondant. I need to deliver them on the Tuesday before Valentines, though, as one of them is over 2 hours away and that is the only time I can make the journey.
The cake recipe I am planning on using says the cake will last two weeks and says you can allow a week to ice and a week to eat. I have made the cake before and was eating the left overs a week after I baked it, but I am still a bit nervous because of the time delay. I will have to bake on Saturday and decorate on Monday and deliver on Tuesday. Any tips? I have read somewhere about adding glycerine to keep cakes moist and increase shelf life but have never tried it.
Sounds like everything should be just fine. Don't know a thing about adding glycerin. You recipe is very, very different from what we use here in the states